Mastering the art of Southern cooking
By: Nathalie Dupree & Cynthia Graubart ; photographs by Rick McKee ; with a foreword by Pat Conroy
Contributors: Graubart, Cynthia Stevens
Edition: First Edition.
Publisher: Gibbs Smith
Published: 2012
Place of publication: Salt Lake City
Language: eng
Number of pages: 720
ISBN-13: 9781423602750
Subjects: Southern style; American Cooking
Description: Offers recipes for both old-fashioned and new Southern cuisine, including oven-fried chicken breasts with pecan crust, cheese grits soufflé, and Nana's banana cream pie.
Notes: Includes index.